Zuppa di Pesce alla Veneziana (Venetian Fish Soup)

• 3 tbsp Olive oil
• 4 cloves Garlic
• ½ tsp Chili flakes
• 600 g Tomato, ripe
• 250 ml Dry White Wine
• 500 ml Water
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 700 g Seafood mix
• 15 g Fresh flat-leaf parsley
• 8 slices Tuscan country bread, thick-cut

1. Warm the olive oil in a large pot over a medium heat. Thinly slice the garlic and cook for 30 to 60 seconds until fragrant but not coloured, then stir in the chilli flakes.
2. Roughly chop the tomatoes and add them to the pot with the salt and black pepper. Cook for 6 to 8 minutes, stirring now and then, until the tomatoes soften and start to break down.
3. Pour in the white wine and let it bubble for 2 minutes. Add the water, bring to a gentle simmer, then cook for 12 to 15 minutes until the broth tastes rounded and slightly thickened.
4. Add the seafood mix and keep the heat low so the soup barely simmers. Cook for 4 to 7 minutes, stirring once or twice, until the seafood is just cooked through and tender.
5. Meanwhile, toast the bread until crisp and golden. Finely chop the parsley and stir most of it into the soup, then taste and adjust seasoning if needed.
6. Ladle the soup into bowls and finish with the remaining parsley. Serve straight away with the toasted bread for dipping.

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